Our Low-Carb Cloud Bread seems too good to be true! But it's not. We made some adjustments to the Tasty recipe phenomenon that made it DELICIOUS!
Yep. We're screaming over this one! You'll be on Cloud Nine over this Low-Carb Cloud Bread recipe, especially if you're looking for low-carb, keto-friendly, gluten-free alternatives to bread. You'll want to check out Keto Chaffles too!
And we are no strangers to the challenge of cutting carbs and still enjoying our favorite dishes. Spaghetti squash pizza crust, cauliflower pizza bites and zucchini noodle crusted pizza replace traditional flour dough crusts most of the time.
What sets this "bread" apart from the other fake-outs is the look, texture and the fact that they are high in protein. Cloud bread is light and airy, yet firm enough to be a sandwich bun, pastry, toast or pizza. It just looks like a round of bread. 🙂
What does cloud bread taste like?
Cloud bread tastes like extremely fluffy eggs. It does not taste like bread at all. The flavor profile makes sense since the main ingredient is eggs. They are stiffened and typically combined with cream cheese, cottage cheese or Greek yogurt.
We loved the concept but really ached for something a little more flavorful than the 3 ingredient recipe we tried from Tasty. Our mission became making the very best cloud bread...a savory version that was tastiest enough to be eaten all alone or the perfect stand-in for a bun or pizza base.
Expert Tips
Here's a preview of the process to make low-carb cloud bread. Separate 3 eggs. Beat the egg whites with cream of tartar until they are stiff. Combine the egg yolks with ricotta cheese, salt and fresh garlic (or garlic powder.) Gently fold the egg whites into the yolk mixture. Make rounds of batter on a parchment-lined baking sheet using about ¼ cup of batter for each. Bake in a 300 degree F oven for 30 minutes.
A few pointers for making this version of carb-free cloud bread:
- Ricotta cheese is one of many fillings that can be used. Cottage cheese and cream cheese are also options. We like ricotta cheese because it's smooth and doesn't require any processing first. It gives the rounds a nice flavor.
- Fresh garlic or garlic powder gives the bread a savory boost. We love using fresh. Start with 2 garlic cloves...and go up from there depending upon your taste.
- It's important to work quickly once the egg whites are nice and stiff, which is why we prepare the yolk mixture first.
- Don't double the recipe unless you have 2 ovens! The batter won't wait and should be used right away.
The final result should be browned on the top and fluffy inside! Like this...
More Keto Recipes
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📋 Recipe
Low-Carb Cloud Bread that's DELICIOUS!
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Ingredients
- 3 Tablespoons ricotta cheese
- ⅛ teaspoon salt
- 2-3 garlic cloves pressed or minced or ⅛ teaspoon garlic
- 3 eggs large
- ¼ teaspoon cream of tartar
Instructions
- Preheat oven to 300 degrees F.
- Add ricotta cheese, salt and garlic to a large bowl and stir to combine.
- Separate eggs placing the yolks in the bowl with the ricotta cheese and placing the whites in a separate clean bowl.
- Stir egg yolks into ricotta mixture and set bowl aside.
- Add cream of tartar to egg whites and beat at high speed until peaks form, usually about 5 minutes.
- Gently fold egg whites into ricotta mixture, being careful not to stir too much and deflate the egg whites.
- Line two baking sheets with parchment paper. Scoop about ¼ cup of batter to make 1 round. About 6 rounds will fit on each baking sheet.
- Bake for about 30 minutes or until top is browned.
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Nutrition
nancylou thomas says
Made some Cloud rounds this week....very tasty...gonna do more!...I've added a tad of oat fiber to my Fathead dough recipe...helps with rising....gonna try with the Cloud bread....can this be used in a regular small loaf pan?? Thanks!....also want to try a pizza round w/it !
Marjory Pilley says
Hi! Would love to know how it turns out! It's the perfect base for pizza...but I have not tried it in a small loaf pan so I'm not sure what adjustments need to be made. Thanks so much for your comment!
Debbie says
I just love these. I also tried the blueberry danish. First low carb thing my husband has ever tried and he ate 2! He said I need to make them every Sunday morning for breakfast. Thank you. The recipes worked perfectly.
Marjory says
I'm so glad you enjoyed them! Thanks for your feedback!
Sundai Hunnef says
Just curious what the carb value is for this recipe? it states "low carb" but no value in nutritional info????
Marjory says
Hi! There are 0 carbs per serving!
Nina says
There must be a trace of carbs. The ricotta cheese is made with milk and milk naturally has sugar.
Marjory Pilley says
I'm sure that's true! But there is 3/4 of a teaspoon in each round. The nutritional estimate software does not reflect a trace amount.
Brittney says
Hello! Do the eggs and cream cheese need to be at room temperature? Thank you! -Brittney
Marjory says
Hi! The eggs do not need to be at room temperature and neither does the ricotta cheese. This recipe does not use cream cheese, but if you use bring it to room temperature first.
Adri says
How do you store these? I want to make hot dog bun shaped bread to bring camping but was worried these would need refrigeration. Thanks!
Marjory says
Hi! They should be stored in the refrigerator or the freezer!
Janie says
I made an attempt at making these. Very runny, so I poured it all on the baking sheet and cut in squares. They taste really good. I plan to make poached eggs and a hollindaise sauce, to top my clouds.
Marjory says
I love the way you adapted the process...actually sounds easier with an amazing topping!
Chris says
Hi, what could be added for some fiber? Chia seeds maybe? or something else? What would you think and what measurements would you recommend?
Marjory says
Hi! Since this is really a no-carb recipe, I haven't really tried any variations to add fiber. Perhaps adding flax seed or chia seeds would help. I would start with a very small amount so the fluffed up egg mixture doesn't deflate.